SWEET POTATO WHOLEMEAL LOAF [STRAIGHT DOUGH METHOD]

One of the many lovely bread recipe worth keeping.  Should be a healthy bread with sweet potato and wholemeal flour as part of the ingredients.  The bread is soft, moist and fluffy.  Too good it was finished in 2 days.

Ingredients

[makes 1 loaf bread -  800 gm]

200 gm sweet potato [orange or purple] - steamed and mashed

350 gm bread flour

50 gm ] wholemeal flour

40 gm sugar [2 tbsp]

3/4 tsp salt

1 egg

150 ml water [add gradually - mashed sweet potato may be wet]

2 tsp instant yeast

40 gm butter

1. Knead all dough ingredients [except butter and water] on slow speed to combine.  Add in water gradually as you may need less than 150 ml because of the sweet potato.  Then  continue kneading on medium speed until dough is soft and smooth [about 7-10 minutes].
2. Add in butter and continue kneading on low speed from the start then turn to medium speed when butter and dough has combined.  Knead for about 5-7 minutes until smooth, elastic and dough is not sticky [if dough is too wet, it may prolong the kneading time].
3. Form dough into a ball.  Place in a bowl covered to rest for 30 minutes or double in size [usually is less than 1 hour depending on temperature of the day].
4. Punch down rested dough.  Divide into 3 equal portions.  Round up into a ball.  Fold into thirds then roll each portion into a rectangle.   Roll up like swiss roll and seal the edges well.    Place the  loaves in greased Pullman's tin.
5. Leave in oven to proof until double in size [about 1 hour/rise to 80% of the baking tin] or in a heated oven at 40 degrees C for 45 minutes.
6. Bake in preheated oven at 160 degrees C for 40 minutes.  Remove and cool on wire rack.  

Notes:
You can make it in a big loaf of 800 gm or 2 smaller loaves of 400 gm each.